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    Pengaruh Konsentrasi Agar-Agar Terhadap Kualitas Kimia Dan Hedonik Permen Jelly Belimbing Wuluh (Averrhoa Blimbi L) The Effect of Gelatine Concentration on the Chemical and Hedonic Quality of Jelly Candy Belimbing Wuluh (Averrhoa Bilimbi L)

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    FAPERTA_PENGARUH KONSENTRASI AGAR-AGAR TERHADAP KUALITAS KIMIA DAN.pdf (527.5Kb)
    Date
    2022-06-08
    Author
    FATMAWATI, Novi Dwi
    HARSANTI, Restiani Sih
    UTAMI, Arfiati Ulfa
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    Abstract
    Jelly candy is a food product that is liked by toddlers to adults. Belimbing wuluh has the potential to be used as a basic ingredient to make jelly candy because it contains 5% pectin of the dry weight. Although there are pectins from fruit extract, adding other gelling agents is necessary to produce a great jelly candy texture. This research aimed to identify the effect of the agar concentration on the chemical and hedonic quality of belimbing wuluh jelly candy and to determine the optimum agar concentration of agar to produce the best belimbing wuluh jelly candy. The research design used a completely randomized design (CRD) consisting of 6 treatments, such as P1 (6 grams), P2 (9 grams), P3 (12 grams), P4 (15 grams), P5 (18 grams and P6 (21 grams) and 4 replication. Data were analyzed using ANOVA and continued with DMRT 5% test the hedonic test continued with the De Garmo test. The result showed that the concentration of agar has no significant effect on water content, but has a significant effect on pH, elasticity, stickiness, texture, color, and taste of belimbing wuluh jelly candy. Based on the results of de Garmo’s analysis, the best treatment was P2 with the addition of concentration 9 grams agar.
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    https://repository.unej.ac.id/xmlui/handle/123456789/113206
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    • LSP-Jurnal Ilmiah Dosen [7410]

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    UPA-TIK Copyright © 2024  Library University of Jember
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    Indonesia DSpace Group :

    University of Jember Repository
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    UIN Syarif Hidayatullah Institutional Repository